In a world where produce is often bought from chain grocery stores, freshman Samantha Sims and her family choose to grow their own produce. The family had their first growing season in 2020, where they harvested squash, herbs and lettuce. Since then, the family has continued to expand their business, with Sims becoming more involved in recent years.
“Around the farm, I help wash and package lettuce,” Sims said. “There are also some days over the summer where I help work and get things packaged and ready for the Bargersville farmers market.”
Aside from the work that Sims does, many other people help contribute to the success of the farm. The family employs four part-time employees that help throughout the week, with her father, David Sims, leading the group.
“My dad’s typical day in the heart of growing season starts at 7 a.m. and ends at 10 p.m.,” Sims said. “His tasks include harvesting produce, packaging produce, clearing beds and prepping for new crops.”
According to Sims, there are many challenges that come along with a farm lifestyle, external factors that affect how the crops grow, including weather and pests. The Sims family attempts to keep these conditions under control by being 100% no till, which means they never till the ground or use a plow. Instead, they use a broadfork to break up the surface of the ground. This unique way of farming is more common among organic produce farms as it improves soil texture and composition.
“The main benefit of no-till farming is not disrupting the soil microbiome which provides the plants and vegetables with micronutrients,” Sims said, “Over the course of the year we produce vegetables including summer squash, herbs and tomatoes.”
While the family keeps a small portion of their crops, a majority of their harvest is either sold at the Bargersville and Franklin Farmers Markets or to restaurants in downtown Indianapolis and Bargersville. Although preparing these crops for sale is a lengthy process for the family, Sims says that it allows them to make connections with those in the community.
“It is cool to see that something we started from seed and harvested with our hands is being enjoyed by a customer,” Sims said. “It’s also fun going to the restaurants and having the chef come out and talk to us or send random dishes to our table.”
The farm provides more than just produce; Sims said it provides a way for her family to get closer. She packages the lettuce with her mom, and she goes on deliveries with her dad in the summer.
“Having a produce farm is a labor of love. It takes a lot of hard work and you can have a lot of frustrations,” Sims said, “At the end of the day, it is very rewarding.”
